Serves 2
For the Tuna Cakes:
- 200g tinned tuna or red salmon, drained (180g tin is fine)
- 1/3 cup ricotta cheese (low fat creamed cheese can be used in a pinch)
- 2 slices bread, crusts removed, roughly chopped
- zest of one lime, or half a lemon
- 2 tablespoons chopped dill. Coriander, parsley or chives would also work.
- 1 egg
For the Lime Mayonnaise: (just mix well in a little jug)
- 1/4 cup whole-egg mayonnaise (death to the low fat varieties!)
- juice of 1 lime (or 1/2 a lemon)
Flake the tuna into a non-metallic bowl and add the cheese, bread, lime rind, egg and herbs . Mix well, then divide into 4 and shape into patties. Stick the patties on a plate and put in the fridge while you pour yourself some wine.
When you are just about ready to eat, heat some olive oil in a large frying pan over a medium heat. Gently add the patties and cook for about 3 minutes on each side (they should be just turning golden, not burnt). Remove them and drain on a paper towel if that’s your thing.
Serve with your choice of salad, with the lime mayo poured over.